Schokolart has been lurking at the back of my mind ever since a reader’s enthusiastic recommendation (hi, Tiara, if you are reading!) of this new chocolate café-lounge in town. But they seem to be having some logistical problems since the few times I popped by, the display cases were empty. Yup, that’s right, no cakes in a chocolaterie! How absurd. Anyway, Schokolart (say “Sho-koh-lart” with me) hails from Kuala Lumpur and apparently, the cakes are shipped from KL daily, which is why there’s often no cakes during tea time. Weird, I know.
Like Bakerzin and Canele (but Schokolart is way out of their league!), there’s savoury food on the menu besides the sweet stuff. Hot & Saucy ($12.50++) is very much a fusion dish: angel hair tossed with sambal and chicken meatballs. Nothing worth mentioning.
I love the combination of chocolate and orange so it’s hard to go wrong with Chocolate Orange ($5.60++). Totally adore subtle hints of orange flavoring the extremely soft and moist sponge. What I didn’t like was the lack of professionalism in its presentation. The cake wasn’t cleanly cut, had jagged edges and on the verge on topping over!
Things Desserts went downhill after that. The Raspberry Brulee ($5.60++) is essentially a dome of creamy (not in a good way) creation that didn’t impress. It’s not even mousse, it’s just cheap flavoured cream.
On a random note, is it just me or does this remind you of Elmo, the cute muppet from Sesame Street?
Again, another dessert that’s more cream than cake. And nothing screams “ARTIFICIAL” more than that too bright hue of Mango Passionfruit ($5.60++).
Cream, cream, cream. That’s what the White Chocolate Coffee ($5.60++) is made of too.
I quote the friend: “it’s cheaper to buy a tub of cream and flavouring from the supermarket.” How true.
I want cakes, not cream!